After seeing four separate blog posts come up on my Google feed for Tomato Tarte Tatin, I figured I had to try one of them. The caramelized corn and tomato tarte tatin simply was too pretty not to try it. And as farmer’s markets and grocery stores are stocking a bounty of tomatoes and corn, this recipe seemed a natural to make.

The most difficult part of the recipe for me was lifting the heavy cast iron pan to turn out the finished tarte. My husband had to perform that task. But everything else really only took minutes to prepare and none of the ingredients is hard to find. Of course, I had to tweak it to my tastes. This particular version called for Everything Bagel Spice and I preferred to use Za’atar. You can make your own or buy very good ready-made versions online and in many grocery stores. It is a Middle Eastern spice mix that can be used in so many ways that I really recommend keeping it on hand. Lately I have been having farmer’s cheese on brown rice cakes with halved grape tomatoes liberally sprinkled with za’atar for breakfast and I’m not tired of it yet.

Next time you have pita or naan, brush it with some EVOO and sprinkle on za’atar. Pop in the oven for a couple of minutes and enjoy. It’s also great on grilled meats, over eggs and on yogurt.

The tarte is best eaten warm from the oven. And if it sits too long, the pastry will get a bit soggy from the tomato juices. It makes a great appetizer or summer luncheon or dinner with a green salad. The flavor is both sweet from the corn and tomatoes and savory from the cheese and spices. The corn lends a nice bite to each mouthful. This simple preparation is loaded with umami.

My husband and I did get distracted and we left my tarte in the pan too long before inverting so the tomatoes continued to cook. If you turn it out after only 5 minutes the result will be brighter looking than my finished product. It was, however, still delicious.

If you are looking for another wonderful use of summer’s bounty, check out the tomato and plum galette. This recipe seemed like a surprising combination to me and yet it worked perfectly. After all, tomatoes are fruits.

Recipe

Yield: 6 to 8 portions

Ingredients

INGREDIENTS

• 1 tablespoon EVOOl
• 2 cups cherry tomatoes, halved if large
• 1 small shallot, thinly sliced
• kosher salt and pepper
• 1 tablespoon fresh thyme leaves, plus more for serving
• 2 tablespoons balsamic vinegar or Pomegranate Molasses
• 1 tablespoon honey
• 2 ears yellow corn, kernels removed from cob
• 1/2 cup shredded Havarti or provolone cheese
• 1 sheet frozen puff pastry, thawed
• 2 tablespoons Za’atar

Directions

Preheat oven to 400 degrees F.

In a 10-inch heavy duty oven-proof skillet set over medium heat, add olive oil. When the oil shimmers, add the tomatoes, shallots, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the balsamic vinegar and honey and continue cooking another 1-2 minutes until the sauce thickens a bit. Remove from the heat and gently push the tomatoes into an even layer, covering the surface of the skillet. Sprinkle the corn over the tomatoes and then add the cheese. 

Place the pastry over the top of everything and press down gently to secure, tucking the sides of the pastry under the tomatoes as best you can. Brush the top of the pastry lightly with water and sprinkle with Za’atar spice. Using a sharp knife, make 3 small cuts in the center of the pastry.

Transfer to the oven and bake for 30 minutes or until the pastry is golden brown. Remove from the oven and allow to rest in the pan for 5 minutes and then place a serving plate over the skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate.  Garnish with thyme. Slice, and serve warm. Enjoy!